Hearty German Lentil "Oma" Soup (Linsensuppe) by My Dinner

Ingredients

• 150 g cubed bacon (omit for vegetarian/vegan)
• 3 sausages (e.g., Frankfurters, Mettwurst, Krakauer), sliced
• 1 tbsp olive oil
• 2 onions, finely chopped
• 250 g green or brown lentils, rinsed
• 2 L vegetable stock or broth
• 400 g potatoes, peeled and cubed
• 200 g carrots, peeled and cubed
• 1 leek, washed and sliced into rings
• 1 tsp sugar
• 4 tbsp white wine vinegar
• to taste salt
• to taste black pepper
• optional fresh marjoram, sage, or thyme for garnish
• for serving crusty bread or rye bread

Instructions

1. Dice the bacon into small cubes and finely chop the onions. Heat the olive oil in a large pot over medium heat and sauté the bacon until slightly crispy, then add the chopped onions and cook until translucent, about 5-7 minutes.
2. Rinse the lentils thoroughly under cold running water. Add the rinsed lentils and the vegetable stock to the pot with the bacon and onions. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until the lentils are starting to soften.
3. While the lentils simmer, peel and roughly cube the potatoes and carrots. Wash the leek and slice it into rings. Add all the prepared vegetables to the pot.
4. Continue to cook the soup for another 10-15 minutes, or until the vegetables are tender but not mushy. Stir occasionally to prevent sticking.
5. Once the lentils and vegetables are cooked through, stir in the sugar and white wine vinegar. Begin by adding 2 tablespoons of vinegar and taste, adding more a tablespoon at a time until you reach your desired sweet and sour balance.
6. Season the soup generously with salt and black pepper to taste. If you prefer a thinner soup, add a little more stock or water. Gently stir in the sliced sausages and let them warm through in the soup for about 5 minutes off the heat; do not boil.
7. Ladle the hot soup into bowls. Serve immediately with slices of crusty bread or rye bread, perfect for soaking up the flavorful broth. Garnish with fresh herbs if desired.